My todays recipe is a signature bong dish Aloo Potol diye Macher Jhol which is a runny fish curry prepared along with Potatoes and Pointed Gourd and for me it is a comfort food in summer along with rice.Ā Bengalis are inseparable from their bowl of Macher Jhol, the popular runny Fish curry along with a plate full of rice and this Jhol has several variations available. In fact Every Bengali family has their own recipe of Jhol available which taste almost similar 
. We love our Macher Jhol with addition of different veggies and potato plays a major role in this deadly combination of Fish and veggies. We mostly use Potol (Pointed Guard or Parwal) during Summer and Cauliflower in Winter as part of Macher Jhol. We sometimes prepare a mix veg Jhol that is dominated with the use of a spice paste of Cumin Seed-Coriander Seed-Black Pepper and that Jhol is considered as a comfort food especially when stomach is upset š . This Pet Kharaper Jhol is quite popular at my ancestral house in Kolkata and till date it is prepared as part of lunch as Baba, JethuĀ and my other family members need it at least thrice a week to clean their stomach š . I donāt like that Mixed Jhol at all and especially the colour however Normal Aloo Potol diye Macher Jhol (light fish curry with Potato and Pointed Guard) is a favourite of mine. Basic difference between Pet Kharaper Jhol and Normal Macher Jhol is the use of Onionā¦ Onion is never used as part of the comfort Jhol while recipes like Aloo Potol diye Macher Jhol or Aloo Phulkopi Diye Macher Jhol requires Onion for flavour.
Though Aloo Potol diye Macher Jhol is mostly prepared as part of lunch but I prefer to make it as a side dish in dinner since we mostly have our lunch in office and little one had simple chicken stew or a veg soup in lunch. Cooking after returning from office especially during summer in North India is nothing but tedious and thatās why I prefer to make single but filling dishes as condiment to our Rice or Roti and this dish is one of the commonest preparation that I made .
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- Rohu Fish/ Rui Mach: 6 medium size Pieces (I have used Fish chunk with Bones)
- Potato: 3
- Pointed Gourd: 3
- Onion: 1
- Tomato: 1
- Ginger Paste: Ā½ Tsp.
- Garlic Paste: ⅔ Tsp.
- Bay leaf: 2
- Cumin Seed: Ā½ Tsp.
- Dry Red Chili: 1
- Cumin Powder: Ā½ Tsp.
- Coriander Powder: Ā½ Tsp.
- Bengali Garam Masala Powder: Ā½ Tsp.
- Turmeric Powder: 2 Tsp.
- Red Chili Powder: 1 Tsp.
- Sugar: 1 Tbsp.
- Salt: to taste
- Mustard Oil: 4 Tbsp.
- Ghee/ Clarified Butter: Ā½ Tsp.
- Wash Fish Pieces thoroughly and rub some salt and turmeric powder and leave those for 10 minutes.
- Cut Potatoes into halve after removing the skin.
- Cut Pointed Gourds into halve without removing the skin.
- Thinly slice Onion and make a puree of Tomatoes or just chop roughly.
- Now heat Mustard Oil in a Deep bottom Pan and fry fish pieces in medium flame until those turn golden brown in colour.
- Strain fried fishes from Oil and keep aside.
- In the same oil fry both Potatoes and Pointed Guard separately and keep those aside after frying.
- Temper remaining oil with Dry Red Chili, Bay leaf and Cumin Seed and then add chopped Onions and fry in medium flame until onions turned light brown.
- Add Ginger-Garlic Paste and chopped/ pureed tomatoes and cook until oil separates from the mixture.
- Add little water if required.
- Now add Salt, Sugar, Turmeric Powder, Chili Powder, Cumin Powder, Coriander Powder and cook for around 5 minutes in low flame.
- Now add fried Potatoes and fried Pointed Gourd and coat those with the spices using a spatula.
- Add 3-4 Cup of Water and cover the Pan with a lid and cook in high flame for around 5-7 minutes or until Potatoes cooked completely.
- Now add fried fishes and cook for 2-3 minutes and sprinkle Bengali Garam Masala and mix.
- Add some more water if required.
- Adding Ghee is completely optional but gives amazing flavour to Aloo Potol diye Macher Jhol.
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